Spinach, Artichoke and Yogurt Dip

By Ashley Lonsdale

Updated October 21, 2025

Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.
Ready In
30 min
Rating
4(20)
Comments
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The essential features of a spinach and artichoke dip are fixed: tender spinach, textural artichokes plus something rich and creamy to unite the two. In this take, full-fat Greek yogurt is the binder, supported by an extra boost from shallots, garlic and scallions. The preparation is uncomplicated, especially if opting for store-bought chopped frozen spinach, which eliminates the need to wash and chop the greens. The dip is best served chilled or at room temperature, allowing the cool tang of the yogurt to shine. Eat with foods strong enough to support the weight of the dip, like crunchy vegetables, seeded crackers or slices of crusty bread.

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Ingredients

Yield:4 cups

  • 3 tablespoons extra-virgin olive oil, plus more for serving

  • 2 medium shallots, minced

  • 2 garlic cloves, minced

  • Salt and pepper

  • 1 (10-ounce) package frozen chopped spinach, thawed, excess moisture squeezed out, or 10 ounces chopped fresh spinach 

  • 1 tablespoon nutritional yeast

  • 1 (14-ounce) can quartered artichoke hearts, drained and chopped

  • 1 ¼ cups plain whole-milk Greek yogurt

  • 2 scallions, trimmed and thinly sliced from root to tip

  • Crudités like endive leaves and carrots, for serving

  • Seeded crackers, for serving

Ingredient Substitution Guide
Nutritional analysis per serving

29 grams carbs; 12 milligrams cholesterol; 313 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 5 grams saturated fat; 18 grams fat; 10 grams fiber; 749 milligrams sodium; 15 grams protein; 8 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large skillet, heat the olive oil over medium-high. Add the shallots and garlic, and season with salt and pepper. Cook for 4 to 6 minutes, stirring occasionally, until golden brown and toasted. 

  2. Step 2

    Stir in the thawed spinach and cook for 2 to 3 minutes. (If using fresh spinach, this step may need to be done in two batches; cook until spinach is wilted and bright green.) Add the nutritional yeast and season with salt and pepper.

  3. Step 3

    Transfer the spinach mixture to a bowl and cool to room temperature. Stir in the artichokes, yogurt and scallions. Season to taste, if needed, with more salt and pepper. Drizzle with olive oil before serving with crudités and crackers.

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Ratings

4 out of 5
20 user ratings
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Comments

Geo

No, it's not the same. Nutritional yeast is what is used. Vegans use it for the umami as well as the cheesy flavor it imparts.

nanbrand

I thought the dip was too leafy and difficult to scoop up, so I put the spinach, artichokes and other vegetables in my blender to make it smoother. This is good with crudités, but I also used toasted nan to scoop it up. I added a bit of zested parmesan cheese to the mix. Don't skip the whole fat yogurt -- it adds to the rich taste. Very good!

KatP

Do you have to use yeast? If so is it the regular packets you get a grocery store?

SBarton

Can this be made ahead, or should it be made just before serving?

Northern spy

Nutritional yeast is great if you can tolerate it since it is a glutamate jut like MSG. It is better to avoid using it if you have a bad response to glutamates.

Emma

I don't get the 5 star reviews. I think I followed this exactly, however it was very bland. I wouldn't make it again.

Russ Wilcox

@Emma I served it yesterday for a healthy Thanksgiving appetizer with carrot chips, sugar snap peas, and whole wheat butter crackers. I was underwhelmed. I made it EXACTLY as written 2 days ahead and it was still so bland. I ended up having to add 1 T Worcestershire sauce, 2 T finely grated Parm, 1 tsp Penzey’s Sunny Paris, 1 tsp MSG, and an additional 1 tsp each S&P, and it was still pretty flavorless. All that being said, I just chowed down on about a cup of it for lunch with the rest of the crudites. Waste not, want not, and it was healthy!

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